Any recipies for coconut shrimp?!

Any recipies for coconut shrimp?

I hear Red Lobster uses Captain Morgan Coconut Rum but then again I dont know if it's true . . .

Red Lobster's coconut shrimp and dipping sauce

4 oz. pina colada mix
3 oz. sour cream
3 oz. drained, crushed pineapple
.
Mix well and enjoy!

----------------------Red Lobster's coconut shrimp and dipping sauce

Ingredients :

for Pina Colada Dipping Sauce : ? cup sour cream
? cup pina colada mix
? cup crushed pineapple (canned)
2 tbsp granulated sugar
for Shrimps :
6 to 8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about ? lb )
1? cups all-purpose flour
2 tbsp granulated sugar
? tspn salt
1 cup milk
2 tbsp Captain Morgan's Parrot Bay coconut rum
1 cup panko Japanese breadcrumbs
? cup shredded coconut

Preparation and Cooking Instructions :

Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp.
Heat oil to 350°F.
Measure ? cup of flour into a medium bowl. In another medium bowl mix together the remaining ? cup flour, sugar, and salt. Stir milk and rum into flour mixture. Let this batter stand for five minutes. While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact.
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towels to drain.
Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

-------------Coconut Battered Shrimp

COCONUT FRIED SHRIMP

The shrimp can be prepared up to the point of frying and refrigerated 24 hours ahead. Leaving the tails attached makes this an easy to pick up hors d'oeuvre or appetizer.

DIPPING SAUCE:

1/2 c. honey
3 tbsp. prepared white horseradish

BATTER:

1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 c. water
White of 1 lg. egg
1 lb. lg. fresh shrimp, peeled (see note), deveined and patted dry
2 1/2 c. sweetened flaked coconut (7 oz.)
1 c. vegetable oil for frying

Mix Dipping Sauce ingredients in small serving bowl. Mix Batter ingredients in small bowl with fork until blended (if some lumps remain, that's OK. Dip shrimp, one at a time, in batter, then roll in coconut to coat. Place on waxed paper. Heat oil in a 10 inch skillet (oil will be only about 1/4 inch deep) until a 1 inch piece of white bread added to oil turns golden brown in 1 minute. Fry shrimp, about 8 at a time, 1 minute per side until crisp, golden, and opaque throughout. Remove with slotted spoon to paper towels to drain. Serve hot with Dipping Sauce. Makes 8 appetizer servings.

Note: When shelling shrimp, leave tail and shell section next to tail attached.

-------------Spicy Shrimp In Coconut Milk

1/4 cup oil
1 cup chopped onions
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 tablespoons coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1 cup drained canned tomatoes
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
3/4 cup fresh cilantro
lime wedges (for serving)

Heat oil in lg skillet on med-hi heat.
Add onions and stir cook for 3 minutes.
Add garlic and ginger,cook 2 minutes.
Add next 5 spices, cook 1 minute.
Add tomatoes,cook 1 minute.
Add coconut milk,water, and salt, and bring to a simmer.
Simmer until thickened 5-10 minutes.
Add shrimp, simmer, stirring for 5 minutes.
Stir in cilantro.
Serve with lime wedges.